Ariel House is your perfect base for all you need to do around the city of Dublin. We are housed in three Victorian townhouses that have been lovingly renovated and updated to provide a tranquil and yet central retreat. The history of the main house dates back to 1850 when it was build for a wealthy merchant shipper. In 2002 the McKeown family took over the property, which has been running as a small hotel since the early 60’s. They’ve invested both time and money into reviving it – sourcing antique furniture to compliment the period of the house and restoring the original features such as the cornices, fireplaces and windows. The careful selection of fabrics, wallpapers and furniture enhances the architecture.
There are thirty seven bedrooms at Ariel House ranging from standard rooms in our new wing at the back of the property to superior rooms and junior suites housed in the original buildings.
Along with our award winning breakfast we also offer afternoon tea. The owner, Jennie McKeown, was trained at Ballymaloe Cooking School where she took a 12 week Professional Cookery Course, so the ethos of the school greatly influences our own food philosophy.
The city centre is a good 25 minute walk from our guesthouse, however, public transportation such as the DART and buses are nearby. The airport is only half an hour in a cab and attractions such as the Guinness Storehouse is 15 minutes in a cab. Both the Aviva Stadium and RDS Stadium are about a five minute walk away and host both sporting and music events.
The efforts of the McKeown family and indeed the entire staff of Ariel House is paying off. We have received numerous awards for our delicious breakfasts and our hospitality.
More information about Ariel House is on our main website or don’t hesitate to contact us directly with any other queries you may have.
Cakes fit for a Queen!
Queen Cakes are some of the simplest buns that you can make, perfect for beginner bakers or little hands to help with. Even better, these delicious treats take just a half an hour to conjure from start to finish. Such a pretty addition to any afternoon tea table!
Ingredients for 12 buns:
175g self raising flour
125g caster sugar
125g softened butter
2 eggs, lightly beaten
2 tablespoons of milk
Suggested Topping Ingredients:
100ml of raspberry jam
100ml of soft whipped cream
Preheat oven to 200 degrees celsius.
Line a 12 hole bun tray with bun cases.
Cream the butter and sugar together until smooth.
Gradually add the beaten eggs, if mixture starts to curdle, drop in a tablespoon of flour.
Add in the remaining flour and the milk.
Use an ice cream scoop to fill the paper cases and bake for 15 minutes or until golden.
Cool on a wire tray.
Once cooled, carefully cut a small slice from the top of each bun, cut this slice in half to resemble butterfly wings.
Pipe some cream and some jam on top before replacing the wings on the bun at a slight angle. Dust with icing sugar and voila, a memory of childhood awaits you!
Till the next time!